Carrot and Parsnip Soup

By keek

  • 3/4 lb carrots, peeled and halved, or just used baby carrots

  • 1/2 lb parsnips, peeled and quartered

  • 1 medium onion, sliced

  • 1 and 1/2-inch piece of fresh ginger, peeled and chopped

  • 3 Tbs. olive oil

  • 1 and 1/2 Tbs. packed brown sugar

  • 4 cups vegetarian broth

  • salt (to taste)

  • cayenne pepper (to taste)

  1. Preheat oven to 350.

  2. Put carrots, parsnips, onion and ginger into a shallow roasting pan. Sprinkle with oil and sugar.

  3. Pour 1 and 1/2 cups broth into pan and cover with foil. Bake until vegetables are tender (about 60 minutes).

  4. Add the remaining broth, salt and cayenne to the vegetables. Puree the vegetables and broth until it is the desired consistency. add more broth if desired.

Nutritional Facts

This is a guess...

dinner vegan soup carrots parsnip ginger

3 replies

keek 2009-10-23 14:53:50 -0500 Report

Use less ginger… I think that it has a little too much bite with 1.5 inches. I would recommend using .5 - 1 inch of fresh ginger.